Time: 1 hour 25 minutes
Complexity: average
Servings: 4

In this delicious and healthy bowl, Trisha Yearwood complements a brown rice base with lightly sautéed vegetables: sugar snap peas, zucchini, fennel root, and shiitake mushrooms. The result is a juicy and flavorful bowl. The bowl is topped with slices of fresh avocado, pumpkin seeds for crunch, and an incredibly refreshing Green Goddess dressing. This dressing combines four types of fresh herbs: parsley, tarragon, basil, and chives. Together, they create a rich bouquet of flavors, enhanced by the addition of anchovy fillets. Refrigerate any leftover dressing and use it in other salads and appetizers.

Ingredients:

Green Goddess Gas Station

• 2 anchovy fillets
• 1 small clove of garlic, finely grated
• 3/4 cup plain Greek yogurt
• 1/3 cup mayonnaise
• 0.5 cup fresh parsley leaves
• 1/4 cup fresh basil leaves
• 1/4 cup chopped fresh chives
• 2 tablespoons fresh tarragon leaves
• 1 tbsp lemon juice

Rice bowl

• 1.5 tbsp. round brown rice
• 3 tablespoons extra-virgin olive oil
• 1 fennel root, quartered (core removed) and thinly sliced
• 220 g shiitake mushrooms, stems removed, caps thinly sliced
• 1.5 cups sugar snap peas, ends removed and pods broken in half
• 1 medium zucchini, halved lengthwise and sliced ​​into 0.5cm thick slices.
• 1 avocado, thinly sliced
• 1/3 cup toasted pumpkin seeds (shelled) or chopped roasted cashews

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

Anchovies, garlic, yogurt, mayonnaise, parsley, basil, chives, tarragon, lemon juice, brown rice, fennel bulb, shiitake mushrooms, sugar snap peas, zucchini, Avocado, pumpkin seed

We recommend

Preparation:

Step 1

• Green Goddess Dressing:

  
  Combine the anchovies, garlic, yogurt, mayonnaise, parsley, basil, chives, tarragon, and lemon juice in a blender and blend until smooth. Season with salt and pepper to taste. Refrigerate until ready to serve.
Step 2

• Rice bowl:

  
  Bring a large saucepan of water to a boil. Add 1 teaspoon of salt and brown rice, and cook until the rice is tender but still firm, about 45 minutes. Drain thoroughly.
Step 3
• In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the fennel, shiitake mushrooms, and 1/4 teaspoon salt and cook, stirring occasionally, until the mushrooms are browned in spots and the fennel is crisp-tender, about 5 minutes. Add the remaining tablespoon of oil to the skillet, then add the sugar snap peas, zucchini, and another 1/4 teaspoon salt. Cook, stirring occasionally, until the vegetables are crisp-tender, about 5 minutes.
Step 4
• Divide the rice among four bowls. Top with the vegetable mixture, then the avocado slices. Drizzle with Green Goddess dressing and sprinkle with pumpkin seeds.
  
  

  Note

  
  Leftover dressing can be stored in the refrigerator for up to a week.

Votes: 1